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Mutton Stew
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. B. Hubert, 3733 Elmwood Ave., Chicago, 111.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 230. The excerpt below is the record exactly as published.
MUTTON STEW.— 1 lb. flank of mutton, 1 small onion, 3 slices carrot, 3 slices turnip, 1 tablespoon butter, 2 tablespoons flour, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.